Author Notes
Crab... done Cioppino-style... you'll never go back to normal crab again! —mtlabor
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Ingredients
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1/4 cup
olive oil
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1
onion, finely chopped
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6
large garlic cloves, pressed
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3/4 cup
chardonnay
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1/4 cup
sweet white wine
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2 cups
bottled clam juice
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2
15 oz. cans diced fire roasted tomatoes, with juice
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1 cup
water
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2
bay leaves
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1/4 cup
fresh parsley, chopped
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1/2 teaspoon
crushed red pepper
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salt and black pepper to taste
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2
Dungeness Crabs, cooked, cleaned, and broken down
Directions
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Preheat your oven to 400 F.
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Heat the olive oil in a large dutch oven under medium heat and add onion & garlic. Saute until the onion is soft and translucent, about 5 minutes. Be careful not to let the garlic burn by stirring frequently.
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Add both wines and bring to a boil for about 2 minutes. Add the clam juice, tomatoes w/ juice, 1 cup water, bay leaves, parsley, and red pepper. Bring this mixture to a boil as well. Season with salt and pepper to taste.
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Turn the heat to low and simmer for about 15 minutes. Add the crab pieces and roast, uncovered, in oven for about 15-20 minutes more. Serve in deep bowls/plates and with crunchy baguette.
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